About FoodProof
How We Work
The same four steps whether it's your first kitchen or your fiftieth: find the gaps, fix them, and keep them fixed.
A simple, repeatable method.
01
Assess
We walk every premises the way an inspector would, covering receiving, storage, prep, service, waste and staff practice, and check your licenses, SOPs, HACCP plans and staff certificates against FSSAI and State FDA standards.
02
Correct
We work through a corrective-action plan with owners and deadlines, and bring anything missing or about to expire back up to date.
03
Train
We run FoSTaC-aligned training on-site, in your own kitchen, working with FoSTaC-empanelled trainers for certified staff training.
04
Maintain
We keep a calendar of renewals, certificate validity and re-audits, so compliance stays current without anyone having to remember it.
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